In my homebrewing I have fermented and carbed at about the same temp and in the same location. During cold weather months I use a closet in the warmest room in the house with louvered metal swing out doors. The temperature in the room runs anywhere from 70F to an occasional 74F. The closet can be 10F or more cooler if I keep the doors closed. So what I do is monitor the closet temp and adjust the door opening/closing to get a temp range I feel comfy with, usually about 68F on a thermometer. If it is too cold I open the doors a bit and if too warm close them. Crude but it seems to work.
In the warmer months I move both my fermenters and carbing beer to the basement. The basement runs approx 55F in winter (I really should try some lager) (P.S. I just ran downstairs to grab some bottles and restock the fridge....therm. is reading 48F on a table prob colder on floor..Lager for sure next winter about Nov/Dec thru March/April)
and never gets above about 65F-68F in the summer. Once the house temps start rising above 78F or so it is time to shift operations to the cooler basement.
I bottle in 1L PET bottles. I generally give them 2 weeks to carb. I can get an indication of what is going on by feeling the firmness of the bottles. Normally I can tell a diff in 1-2 days and after a week they are real firm. I usually give them a full 2 weeks where the bottles have never failed to be rock solid to the squeeze. Then I move the bottles to a cooler location in basement if it is cold weather, or just leave them there if warm weather time till can put a bunch in the fridge.
Right now for instance I have some already carbed sitting on the cold cement floor down there in the dark conditioning. From there to the fridge to my lips LOL